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Tangy Mushroom Miso Gravy

Tangy Mushroom Miso Gravy is built on Balsamic Vinegar, Water, Brown Rice Miso, and Nutritional Yeast. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 3 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Wash and slice the mushrooms.

2. 2

   Saute mushrooms with the balsamic vinegar in a large skillet until fully cooked.

3. 3

   Remove mushrooms from skillet and set aside.

4. 4

   Keep the mushroom liquid in the skillet.

5. 5

   Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.

6. 6

   Whisk until thoroughly blended and simmer for a few minutes.

7. 7

   Add celery seed and black pepper to taste.

8. 8

   Add mushrooms.

9. 9

   Mix together cornstarch and 1/4 cup water in a cup.

10. 10

    Make sure the cornstarch is fully dissolved.

11. 11

    With skillet over medium heat, add the cornstarch suspension to the gravy a little at a time.

12. 12

    Stir continually.

13. 13

    When gravy reaches desired thickness, cook for a minute longer and then serve immediately.